About the Role
Hyatt is guided by its purpose: to care for people so they can be their best. As a global hospitality leader with over 1,000 properties across six continents, we offer an exciting environment for passionate culinary professionals looking to elevate their careers in luxury hospitality.
Key Responsibilities- Assist the Chef de Cuisine in managing the room service kitchen operation as a successful, independent profit center.
- Ensure maximum guest satisfaction by planning, organizing, directing, and controlling daily kitchen operations and administration.
- Maintain strict compliance with Hyatt International's corporate strategies, brand standards, and local food safety regulations.
- Supervise culinary staff, providing hands-on training, performance guidance, and mentorship to uphold superior quality.
- Collaborate with the food and beverage team to optimize menu offerings, manage inventory, and minimize kitchen waste.
- Minimum of 2 years of work experience as a Sous Chef, or 4 years as a Chef de Partie in a luxury hotel or high-volume restaurant.
- Formal qualification in Kitchen Production, Culinary Arts, or Hospitality Management is a distinct advantage.
- Comprehensive knowledge of kitchen hygiene practices, HACCP, and occupational health and safety standards.
- Proficiency in basic computer skills, including MS Office and recipe maintenance systems.
- Strong leadership, communication, and organizational skills tailored for a fast-paced environment.
- Competitive salary and performance-based incentives within the hospitality industry.
- Global career development opportunities and continuous professional training programs.
- Comprehensive healthcare and wellness coverage for employees.
- Exclusive discounts and room-night privileges at Hyatt hotels and resorts worldwide.